www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| Weight Watchers Points 6 per serving | |||||
| Ingredients: | |||||
| 4 | Chicken breasts bonless | ||||
| 1/2 cup | breadcrumbs | ||||
| 1/4 cup | fat free Parmesan cheese | ||||
| 1 tablespoon | dried Italian parsley | ||||
| 1 | Egg beaten | ||||
| 2/3 cup | spaghetti sauce | ||||
| 2 oz | low fat mozzarella cheese | ||||
| Directions: | |||||
|
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. In medium bowl, combine bread crumbs, Parmesan cheese and parsley; mix well. Dip chicken in beaten egg; coat with bread crumb mixture.
Freeze if you wish Thaw chicken overnight. Preheat oven to 350º F.In 8-inch square baking dish, place chicken halves; bake for 30 minutes or until juices run clear. Meanwhile, heat spaghetti sauce. Sprinkle chicken with mozzarella cheese; cover dish to melt cheese. Serve sauce with chicken. |
|||||